Best 2 Tomato Cucumber And Corn Salad Recipes

Tomato cucumber and corn salad is a refreshing and flavorful side dish that is perfect for summer gatherings or potlucks. This classic salad is made with fresh tomatoes, cucumbers, corn, onions, and a tangy dressing. The sweetness of the tomatoes and corn pairs perfectly with the crunch of the cucumbers and onions, while the dressing adds a pop of flavor. Whether you're looking for a light lunch or a healthy side dish, tomato cucumber and corn salad is a delicious and easy option.

Here are our top 2 tried and tested recipes!

TOMATO, CUCUMBER AND CORN SALAD

Tomato, Cucumber and Corn Salad image

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 to 1 1/4 pounds ripe tomatoes, cut in small dice
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)

Steps:

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

ROASTED CORN AND CUCUMBER TOMATO SALAD

Roasted Corn and Cucumber Tomato Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 ears corn, shucked
1 tablespoon plus 1/2 teaspoon olive oil, divided
1 cup seeded and diced English cucumber
1 cup grape tomatoes, halved
1/4 cup finely diced red onion
1 1/2 teaspoons red wine vinegar
3/4 teaspoon smoked paprika
Salt and pepper

Steps:

Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

Tips

Choose fresh, ripe tomatoes, cucumbers, and corn for the best flavor.
To make the salad ahead of time, combine all the ingredients except the avocado and dressing. Cover and refrigerate for up to 24 hours. Just before serving, add the avocado and dressing and toss to combine.
For a more flavorful dressing, use freshly squeezed lime juice instead of bottled.
Add some crumbled feta cheese or cotija cheese for a salty, tangy flavor.
If you don't have fresh basil, you can use dried basil, but use only about 1/4 of the amount called for in the recipe.

Conclusion

This tomato, cucumber, and corn salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy dish, give this salad a try.